Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: The present invention provides methods, systems, and code for accurately classifying whether a sample from an individual is associated with irritable bowel syndrome (IBS). In particular, the present invention is useful for classifying a sample from an individual as an IBS sample using a statistical algorithm and/or empirical data. The present invention is also useful for ruling out one or more diseases or disorders that present with IBS-like symptoms and ruling in IBS using a combination of statistical algorithms and/or empirical data. Thus, the present invention provides an accurate diagnostic prediction of IBS and prognostic information useful for guiding treatment decisions.

Abstract: A beverage ingredient capsule (1) is provided with an identification member (6) designed for being physically contacted from outside in order to control operation parameters of an associated beverage production machine.

Abstract: A beverage production device comprises a beverage production chamber designed to have a liquid interact with a beverage ingredient contained in a capsule, a liquid supply member for supplying liquid to the beverage production chamber, a heating member provided in the liquid supply member for heating the liquid, and an air separating compartment provided in the liquid supply member after the heating member for separating any air or other gas contained in the liquid. The air separating compartment comprises an inlet for introducing liquid into the air separating compartment, a member for breaking the kinetic energy of the liquid introduced through the inlet, a liquid outlet for evacuating liquid from the air separating compartment, and an air outlet for evacuating air from the air separating compartment.

Abstract: A method of preparing a single serving of a nutritional composition comprising introducing water into a disposable capsule (30) containing a unit dose of the composition in concentrated form so as to reconstitute the concentrated composition and operate opening means contained within the capsule to permit draining of the resulting liquid directly from the capsule (30) into a receiving vessel. The method allows individual servings of nutritional compositions such as infant formulas to be prepared with substantially reduced or even eliminated risk of cross contamination from previously prepared servings.

Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.

Abstract: A capsule-based beverage production machine that comprises a module designed for producing a beverage on the basis of ingredients which are contained in a capsule. The module comprises: means for retaining the capsule in a fixed position, and means for perforation of the capsule, wherein the perforation means are controlled to perforate the capsule after the capsule is retained in the fixed position by the retaining means.

Abstract: The present invention concerns a container, preferably a capsule for use in a food preparation machine, comprising: (i) a structure with a lower side, at least one substantially vertical pillar extending from the lower side, said pillar being linked to a circular upper frame, said circular upper frame having a substantially L-shaped cross-section with a first circular portion disposed vertically to which the pillar is linked, said vertical portion being linked at its upper side to a second horizontal circular portion forming a peripheral edge, said first vertical portion having a height a and a thickness x, said second horizontal portion having a width b and a thickness y, (ii) a label attached to the lower side, pillar and outer surface of the upper circular frame's vertical portion, thus forming an envelope that defines capsule side walls. According to the invention, x is superior to y, and xa is superior to yb.

Abstract: Products as well as methods for reducing plaque in a domestic animal are provided. The product comprises retorted milk.

Abstract: The present invention generally relates to the field of obesity. In particular the present invention relates to the use of probiotics to support weight management and to treat or prevent obesity. One embodiment of the present invention relates to the use of Lactobacillus helveticus CNCM I-4095 for the preparation of a composition to support weight management, promote weight loss and/or to treat obesity.

Abstract: The use of docosahexaenoic acid in the manufacture of a composition for administration to a pregnant woman for reducing the risk of development of overweight or obesity of the baby in infancy and/or early childhood.

Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.

Abstract: The invention relates to a primary composition in which at least one lipophilic bioactive compound is mixed with a whey protein, present in an amount effective to increase the bioavailability of the lipophilic bioactive compound. The invention also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, or in a pharmaceutical preparation, and to a cosmetic preparation that contains the primary composition. Methods for increasing the bioavailability of the lipophilic bioactive compound and providing increased photostability and oxidation resistance are also provided.

Abstract: The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.

Abstract: The present invention concerns an adapting device (6) for adapting a capsule (100) into the capsule holder (7) of a food machine when said capsule or pod (100) is smaller than capsules or pods originally designed for insertion into said capsule holder, said machine comprising a fluid injection element (11) for circulating a fluid through the capsule to a discharge opening, said capsule comprising a body enclosing a food ingredient to be dissolved and/or extracted so as to produce a food product, and further comprising circumferential edges (4, 22), said device comprising: a holding portion for holding at least a portion of said capsule, and sealing means (16, 17, 32) for circumferentially adapting to the capsule holder and/or to the fluid injection element, and/or to the capsule outside surface, in a leak-tight manner so that the fluid flow is directed solely from the fluid injection element (11) through the capsule, to a discharge opening.

Abstract: The present invention relates to a nutritional product comprising a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state and wherein said nutritional product is fortified with at least 2 essential minerals and at least 4 essential vitamins.

Abstract: The present invention relates to a plastic preform (200) for a container (300) comprising at least one elongate reinforcing element (210), and obtained by injection-molding. The present invention further relates to a container (300) blow-molded from such a preform (200), and comprising at least one reinforcing element (320), and having a continuous and smooth outer surface (310b).

Abstract: Nutritional compositions and methods for making and using said nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition that has fruit flakes that include docosahexaenoic acid. The docosahexaenoic acid can be incorporated directly in the fruit flakes.

Abstract: Nutritional compositions having the potential to reduce metabolic acid load and methods of making and using the nutritional compositions are provided. In an embodiment, the present disclosure provides methods of selecting and administering nutritional compositions to patients. The methods may include modifications to calculating a metabolic acid potential of a nutritional composition, calculating a base content of a nutritional composition and subtracting the base content from the acid content to determine a potential renal acid load (“PRAL”) value. The present disclosure also provides computer implemented processes for predicting PRAL values.

Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.